Lemon Vinaigrette
A classic lemon vinaigrette whisks together three parts olive oil to one part fresh lemon juice, with a small spoonful of Dijon mustard to help everything bind into one smooth, pourable dressing instead of separating into an oil layer and a lemon juice layer. It takes about 5 minutes with nothing more than a bowl and a whisk, or a jar you can just seal and shake, and keeps in the fridge for up to a week so there’s always a bright, tangy dressing on hand. Spoon it over our lemon quinoa salad in place of the dressing built into that recipe, or use it on any simple green salad.
Quick answer: A classic lemon vinaigrette is 3 parts olive oil whisked with 1 part fresh lemon juice, plus a small spoonful of Dijon mustard to help everything emulsify. It comes together in 5 minutes and works as a dressing for greens, grain salads, or roasted vegetables.
Instructions
In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey, and minced garlic until combined.
Slowly drizzle in the olive oil while whisking constantly, or seal the jar and shake vigorously, until the dressing turns pale and slightly thickened, a sign it has emulsified.
Season with salt and pepper to taste. If it tastes too sharp, whisk in a little more oil; if it tastes flat, whisk in a little more lemon juice.
Use right away, or store in an airtight jar in the fridge for up to a week.
Questions people actually ask
That's normal, oil and lemon juice don't naturally mix and will drift back apart within minutes even with mustard helping. Just whisk or shake it again right before serving, it comes back together every time.
Vinaigrette is a specific type of dressing: an emulsion of oil and an acid like vinegar or lemon juice. Dressing is the broader category and also covers creamy, mayonnaise- or yogurt-based sauces that a vinaigrette never is.
Yes, they're close enough in acidity to swap directly. Lemon juice reads brighter and more floral, while vinegar leans more sharp and tangy, so pick whichever flavor fits the dish.
No, that's just the oil's saturated fats solidifying in the cold, not spoilage. Let the jar sit at room temperature for 15 minutes and whisk or shake it again and it will turn liquid and smooth.
About a week in a sealed jar in the fridge. Fresh lemon juice starts to lose its bright flavor within a couple of days, so for the best taste, a batch is worth using up within that first week rather than stretching it further.
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